Tuesday, July 30, 2013

Flavours of Rajasthan - Aloo Mangodi Sabzi

Today I am talking about Rajasthan. When we think of Rajasthan we think of its colours , its vibrancy and its spicy awesome food. I have had the privilege of visiting Jaipur a couple of times and it is a food lovers paradise. If you love  spunk in your food you will love their cuisine. Think of all the tummy chaats,papdis,kachauris,parathas, and the famous bikaneri bhujiya. I love dunking some tomato ketchup in my bowl of bhujia - try it sometimes its heavenly! Traditionally its mostly vegetarian cuisine with dishes like gatte ki sabzi,dal-baati-churma,ker-sangri ki sabzi and all that but there's a certain section of Rajasthanis who love their meat. I mean we all know of the legendary 'Laal Maans' - mutton cooked in a fiery red chili gravy.It also has a version made with curd 'Safed Maans'.But today's recipe doesn't involve any meat...I have decided to share a very everyday dish of their cuisine , something that we all can rustle up in our kitchens, with ingredients easily available. Aloo Mangodi Sabzi simply put is a  side dish made with moong dal fritters.


Potatoes - 2 medium (parboiled and cut into cubes)

Moong Dal ( split green gram) - 1 cup (soaked in water for 1 hour)

Saunf(fennel seeds) - 1 tsp

Amchur powder(dry mango powder) - 2 tbsp

Crushed pepper corns - 1 tsp

Red chilli powder - 1tsp + 1 tsp

Besan(chick pea flour) - 4 tbsp

Dried red chillies - 8-10 nos ( adjust according to your taste)

Hing(asafoetida) - a pinch

Oil - 1 tbsp + some for frying the mangodis

Jeera seeds(cumin) - 1 tsp

Ginger paste - 1 tsp

Coriander powder - 1tsp

Turmeric powder - 1 tsp 


Our first task is to prepare the mangodis - moong dal fritters. For that strain the moong dal and transfer into a mixer jar. Add saunf,crushed pepper,1 tsp red chilli powder and salt and grind it into a paste.
Transfer the mix into a bowl , add the besan and mix well.
Add some refined oil in a nonstick pan. Once the oil heats up , drop little dumplings of the moong dal batter into the hot oil. Make little fritters in batches and drain into a kitchen towel.
Keep the mangodis aside. Now lets prepare the base of the dish.
In a pan heat 1 tbsp oil and splutter the red chillies,hing,jeera seeds
and fry a little. Add the potatoes and cook for 6-8 mins.
Next add the ginger paste and saute for another 2 mins.Lower the heat and add coriander powder,turmeric,amchur,1 tsp red chilli powder and salt. Mix well. If required add a few tbsps of water and cook the masala well.
Lastly add the mangodis and serve hot with dal and rice.

Variations:For the health conscious instead of frying the fritters one could make it in the oven too. Just line a baking tin with some parchment paper , line the moong dal batter in little roundels and bake in the oven till light brown in colour.

This recipe has been featured on Arvind's Kitchen on 94.3 Radio One #Kolkatas only 100% Retro Station.
Tune into Arvind's Kitchen every Wednesdays and Fridays between 3 -4 pm to listen to members of Kolkata Food Bloggers share their food stories!


  1. Hello,

    We bumped into your blog and we really liked it - great recipes YUM YUM.
    We would like to add it to the Petitchef.com.

    We would be delighted if you could add your blog to Petitchef so that our users can, as us,
    enjoy your recipes.

    Petitchef is a french based Cooking recipes Portal. Several hundred Blogs are already members
    and benefit from their exposure on Petitchef.com.

    To add your site to the Petitchef family you can use http://en.petitchef.com/?obj=front&action=site_ajout_form or just go to Petitchef.com and click on "Add your site"

    Best regards,